Description
as mentioned in the once a month cooking thread briskit is a feast that keeps on going for many meals. it is something that i love.(see my reply) when i cook a briskit I try to find on that is 1/2 the size of my BBQ grill being that i have the charcoal kind i try to also get some mesquite chips or when we lived in texas i would scour the lawn for pecan limbs or oak. nice and dry for good burning. and some green wood for good smoke. some cuts are vac packed and have more fat and some are trimmed in the market so they are more lean. being a purist with my briskit i like the fat ones. i try to find one that i can bend in the middle and ends while in the package so i know how much fat layer there is. sometimes ther is too much marble and no meat. so trial and error prevails.
Ingredients
- 1c lemon juice
- 1 bottle cheap Italian dressing
- 2T Liquid Smoke or other smoke flavor product
- 1c honey or brown sugar to your taste
- 2T salt
- 2T pepper
- 1c onions chopped medium fine
- 1 large brisket
Instructions
marinate for 24 hours (or at least 3 hours)if you can in a mixture of the lemon juice, salad dressing, liquid smoke, honey or brown sugar, salt and pepper, and onions.
build a good sized fire in the pit using charcoal and what ever real wood you are using. ie: pecan or oak is best. If using mesquite chips soak them in some water for an hour before adding to the fire. when the coals are red all over and not flaming with white ashy edges you fire is ready.
reserve the marinade for use in sauce later.
put the brisket in the middle of the grill and cover for 30 minutes. it will burn on the outside but that is best for flavor. turn and cook the other side the same for 30 minutes. then wrap the brisket in at least 3 layers of good foil and make sure the meat is completely sealed and return to the grill until the coals are all burnt out.
open and try a small slice. pierce to test for doneness. if not done then baste well with the leftover marinade return to foil, cover, and bake in a regular oven for 2 hours on 300 or until done.
when the meat is done to your liking then trim away the black edges and slice ACROSS the grain. very important to slice this way as the meat can get tough and stringy.
if any marinade is leftover use the marinade for sauce or mix the marinade with your favorite BBQ sauce. YUMMY and eally easy once yu try it a time or two. vary the spices if you want to and enjoy. soem folks we know use bay leaves in the marinade or chili peppers or even herbs of choice. [Lynn here: If you do this, be sure to REFRIGERATE the leftover marinade until you're ready, and then BOIL it. I have to say this because you can get food poisoning this way if you're not careful.]
Notes
serve with hot bread, incredibly dill pickles and potatoe salad, pinto beans or baked beans and of course lemon pie or banana pudding for desert. follow with a nice long nap in a lounge chair outside.
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